Monday, November 15, 2010

Persimmon Cookies

So I finally got myself some persimmons.  They've been trickling into my kitchen.  Some came from Raley's, some more came from a friend's tree and more will be arriving Tuesday from a local farmer.   For me they respresent everything that is good about the season of fall, along with my other favorite fall fruit the pomegranate.  The persimmon signals that fall is most definitely here to stay and being that I am a believer in eating seasonally as much as possible, I couldn't be happier.  I mean just look at the persimmon.  It's adorable!  With its squatty round body and bright orange flesh.  How can anybody resist!

Hachiya Persimmons

My introduction to persimmons came quite a few years ago when I was teaching 6th grade at Dolores Huerta Elementary school.  My Aunt Ruth, a retired teacher herself, just happened to come out of retirement and take on the school library as head librarian.  What fun to have my Aunt in the same school as I!  One fall day she appeared with a plate of cookies.  And not just any cookies, persimmon cookies!  Being a foodie, I was love-struck!  I had to have the recipe and since that day I've made my own batch of persimmon cookies every fall.

This year, since I've gone wheat and gluten free, I gave myself the challenge to change up Aunt Ruth's recipe and give my digestive system some cookie love without the pain.  The recipe that follows is my new version of an old recipe.

Persimmon Cookies
~ sans wheat and gluten!

  • 1 stick of butter, softened
  • 1 egg
  • 2 Hachiya persimmons, ripe
  • 1 tsp baking soda
  • 3 cups Pamela's Ultimate Baking Mix
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tbsp vanilla extract
  • 1/2 cup agave nectar

  1. Heat oven to 350* F. 
  2. Peel the ripe persimmons and place in a food processor along with the baking soda and pulse until smooth.
  3. In a stand mixer, cream butter and egg until smooth.  Add persimmon pulp and mix throughly.
  4. Add Pamela's Mix, cinnamon, cloves, vanilla and agave nectar.  Mix on medium speed until blended well like a soft cookie dough.
  5. Place spoonfuls of dough on cookie sheet.  Bake for 20 minutes until golden brown. 
  6. Remove from oven and let cool on sheet for 5 minutes.  Finish cooling cookies on baking rack. 
Makes about 24 cookies.

Persimmon Cookies

If you're feeling adventurous add some crushed walnuts to the dough or maybe even some chocolate chips!

So here's to Aunt Ruth and her persimmon cookie recipe, because of her I have a delicious cookie and a family tradition to pass down to my girls.  Though persimmons only come once a year and for such a brief window of time, that makes me appreciate them all the more.

What traditions do you celebrate with your family during the fall?

Want to know the facts about persimmons?  Click here to go to my Kitchen Witch Coaching FB Page
Learn about:
The two different types of persimmons
Nutrition facts
More ideas for using persimmons in your daily diet.


  1. And boy are they good, to bad they only come out once a year and such a short season.

  2. these sound SO yummy!
    and I can't wait to hear what you do with the pomegranates!

  3. I'm so envious! I love persimmons (at least the fuyu ones). They are a recent discovery for me, just a couple years ago, and I'm bummed to be missing the season this year. There be no persimmons where I am! I'll have to save this recipe for when I next have persimmon access, though I'd have to change it some since Pamela's, if I remember correctly, has dairy in it.

  4. Yes Pamela's does have cultured buttermilk as an ingredient. Though there are many other gluten and wheat free mixes available on the shelves of the health food store. So I'm sure you'll have no problem chaning the recipe. Eventually I'll get around to making my own flour mixes.